Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
Ravioli with eggplant filling
Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
Recipe from the Black Countess Eggplant Ravioli Ingredients500 g tomato auberginesugo2 tablespoons white wine40 g breadcrumbs3 tablespoons extra virgin olive oil40 g grated Parmesan cheese4 basil leaves200 g flour3 eggs2 cloves of sheep`s milk fish Preparation Peel the aubergines, cut into rather coarse cubes and pour into a baking tin sprinkled with a pinch of salt. Put them in the oven at 130°C for about 20 minutes. Crush the garlic cloves without peeling them and transfer them to a pan with oil. Heat up, add the eggplant cubes and leave to gain flavor for ten minutes. Transfer to a bowl, removing the garlic. Add the grated Parmesan cheese, 1 egg, breadcrumbs, chopped basil, salt and pepper. Mix the mixture, which should have a rather firm consistency. Prepare the pastry by mixing the flour arranged in a fountain with the eggs and wine; work it well until it is smooth and homogeneous, then let it rest for 15 minutes. Roll out the dough into the pastry and make disks from 8 cm side. Place a teaspoon of filling in the centre, close the dough by folding it in half and press well with your fingers along the edge. Cook the ravioli for a few minutes in boiling salted water, drain and dress with tomato sauce and pecorino cheese flakes.
 
Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices
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Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices

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Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices   Gastronomy shop Ecommerce Italian professional kitchen equipment at good and affordable prices


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